Wednesday, March 31, 2010

Focaccia and Open Faced Italian Sammies on Olive Spelt Bread

I have to say....the texture, the aroma, the flavor of this bread is wonderful!

And the possibilities for the dough are endless.....sandwich, rolls, flatbread, pizza, focaccia, etc. etc. etc.

In case you're wondering....or guessing.....

Yep...this is yet another fabulous HBin5 recipe.

If you'd like to find out more, you can check out Michelle's blog over at Big Black Dogs and you'll also find links to the other members and discover the wonderful ways they prepared this dough

Oooooh how I enjoyed this one!

The texture...the crumb....the flavor. (said in a soprano voice)...Wooooonderfuuuull!

The only thing I must caution you about is the wetness of this dough and its tendency to spread (kinda like my....eerrrr.....never mind)

The star ingredients for this particular dough were olives and yogurt

I am really weird about olives. I love black olives and green olives.....from a can. Not a jar. A can! There's something about the brine? I dunno.....I need to talk to an olive expert to find out what it is exactly that I have an issue with.

With that said....I used canned green olives for my dough. And the yogurt? Great addition...talk about a moist crumb! And the crust? Firm yet not chewy. Does that make sense in the world of bread talk?

Oh....I couldn't resist adding a teaspoon or so of powdered garlic. It just seemed to beg for it. (or was that in my head?)

And look what I made!!!

(did you notice that you're only seeing half the loaf? Well...that's because the other end is rather unsightly. It decided to stick to the pizza peel on it's way into the oven and got kinda, I dunno.....tweaked? Not to mention that for some unknown reason I sliced the dough too deeply prior to cooking and ended up with gouges!)

But looks aren't everything... all is good

Now, what will I do with those little lovelies (besides devour them one bite at a time)?

For the sammies, I just brushed the slices with a little olive oil and lightly toasted them. Slapped on a few slices of salami and prosciutto, topped with some chopped basil, sliced red onions, tomatoes, arugula and topped with some provolone cheese....pop 'em into a hot oven until the cheese melts and serve.

In a large bowl, combine the tomatoes, 1/4 cup olive oil, balsamic vinegar, garlic, salt and pepper to taste. Spread out onto a cookie sheet and roast for about 35 - 40 minutes.

Meanwhile, in a large saucepan heat up the remaining oil, onions, carrots and some salt. Saute until tender...about 10 minutes. Add the basil leaves and continue sauteing for another minute

Now you get to add all those yummy tomatoes to the mix, along with the vegetable stock and simmer for 10 more minutes.

Add the cream and remove from heat. If you have a handy dandy immersion blender....get that sucker ready for work. Otherwise....use your blender and puree these incredible flavors until smooth and creamy. It is recommended that you start off on a lower setting and gradually increase the speed.

Return to the saucepan and heat through, adding salt and pepper as necessary. If the soup is too thick..add a bit more vegetable stock.

Garnish with some croutons (I made mine from my Pesto Net Bread) and savor the flavor

This soup was rich and flavorful. Something about those roasted tomatoes with the balsamic vinegar....and then you add in the basil? WOW!

Ok....so that was done....and then 3 days later I still had some dough leftover and I was planning on making a spaghetti for dinner.

Light bulb moment!!!

Can you say focaccia?

I love....I mean LOVE making focaccia! It's so simple and versatile and molds to your mood. I grabbed the remaining dough.....worked and rolled it out into a rectangle....poked it with my fingers to make "dimples" and then proceeded to add thinly sliced garlic, a small amount of olive oil, salt, pepper and mozzarella cheese on top....and

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